Cinnamon Sugar Sourdough Bread Recipe is one of those treats that sneaks up on you with its cozy charm and irresistible aroma. If you’ve ever thought sourdough was just for plain old bread, this twist will change your mind faster than you can say “extra cinnamon, please.” Ready to bake something that feels like a hug in bread form?
Why You'll Love Cinnamon Sugar Sourdough Bread Recipe
This recipe hits that sweet spot between tangy sourdough and warm cinnamon sugar goodness. The crust gets that perfect crunch while the inside stays soft and tender. Plus, it’s a bit like dessert disguised as breakfast, which I’m totally okay with. Ever noticed how cinnamon and sugar make everything better? This bread proves it.
Variations I’ve Tried and Loved
I’ve played around with this recipe quite a bit. Sometimes I toss in a handful of chopped nuts for a little crunch, or swirl in some raisins for bursts of sweetness. If you’re feeling adventurous, a sprinkle of nutmeg or cardamom adds a nice twist. Want it less sweet? Just dial back the sugar a bit and enjoy a subtler flavor.
Ingredients You’ll Need
- 500g sourdough starter (active and bubbly)
- 350g bread flour
- 150g whole wheat flour
- 300ml warm water
- 10g salt
- 100g granulated sugar
- 2 tablespoons ground cinnamon
- 30g melted butter (plus extra for brushing)
- Optional: 50g chopped walnuts or pecans, raisins
How I Make Cinnamon Sugar Sourdough Bread
- Mix the dough: Combine sourdough starter, warm water, bread flour, and whole wheat flour in a large bowl. Stir until no dry flour remains.
- Add salt: Sprinkle salt on top and mix it in thoroughly.
- Bulk ferment: Cover and let the dough rest at room temperature for 4 to 6 hours, folding it every hour to build strength.
- Prepare cinnamon sugar: Mix sugar and cinnamon in a small bowl.
- Shape and layer: Roll out the dough into a rectangle on a floured surface. Brush melted butter over the dough, then sprinkle cinnamon sugar evenly. If you’re adding nuts or raisins, scatter them now.
- Roll and proof: Roll the dough tightly into a log, seal the edges, and place it in a greased loaf pan. Cover and let it proof for 2 to 3 hours until puffy.
- Bake: Preheat oven to 220°C (425°F). Brush the loaf with more melted butter and bake for 30 to 35 minutes until golden brown and hollow-sounding when tapped.
- Cool: Let the bread cool completely before slicing to keep the texture just right.
Serving
This bread shines fresh out of the oven with a pat of butter melting on top. It also makes a killer base for French toast or a sweet sandwich with cream cheese. Ever tried it toasted? The cinnamon sugar caramelizes just a bit, and it’s pure magic. Perfect for brunch or a cozy snack with coffee.
Expert Baking Tips for Cinnamon Sugar Sourdough Bread
- Make sure your sourdough starter is active and bubbly; it’s the heart of this bread.
- Don’t skimp on the folding during bulk fermentation—it helps develop that chewy crumb.
- Use room temperature butter for brushing so it spreads easily without cooling the dough.
- Keep an eye on the bread in the last 10 minutes of baking; ovens vary, and you want that perfect golden crust without burning.
Storing Leftovers
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container. It stays fresh for 3 to 4 days at room temperature. For longer storage, slice and freeze it—toast slices straight from the freezer for a quick treat. Ever had that sad day when your bread goes stale too fast? This method saves you from that heartbreak.
Common Mistakes to Avoid
- Don’t rush the proofing process; under-proofed dough leads to a dense loaf.
- Avoid adding too much flour when rolling out the dough; it should stay soft and pliable.
- Don’t skip the butter layer—that’s where much of the flavor and moisture comes from.
- Baking at too low a temperature will give you a pale crust and a gummy interior.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Carbohydrates: 58 g
- Protein: 9 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 14 g
Cinnamon Sugar Sourdough Bread Recipe
Ingredients
Instructions
- In a large bowl, mix sourdough starter, flour, cinnamon, sugar, salt, and milk.
- Knead the dough until smooth and elastic.
- Allow the dough to rise for 4-6 hours until doubled in size.
- Shape the dough into a loaf and place it in a greased baking pan.
- Sprinkle additional cinnamon and sugar on top if desired.
- Bake at 350°F (175°C) for 40-45 minutes or until golden brown.
- Cool before slicing and serving.